The small immature cucumbers that are known as dills or gherkins require longer processing than most vegetables, especially if their deep green colour is to be fixed; they also need partial cooking. Select gherkins of the same size.
small dill cucumbers
brine, using 225 g salt to each 2 litres water
spiced vinegar
1. Place the gherkins in a saucepan, and cover with the brine.
2. Bring nearly to boiling point. Do not actually boil, but simmer for 10 minutes.
3. Drain and leave until cold, then pack into prepared jars, and cover with spiced vinegar, preferably aromatic.
4. Put on vinegar-proof covers.
